World traveler, chef and best-selling author Anthony Bourdain will talk about his travels and discuss his penchant for underused, inexpensive cuts of meat as outlined in his Les Halles Cookbook. In a quote from the book, Bourdain says, "Any schmo can grill a fancy steak, it takes a cook to transform a humble pig's foot into something people clamor for."

Bourdain has spent twenty-eight years in the restaurant business. After attending the Culinary Institute of America, he worked in several New York City restaurants. After publishing an article in the New Yorker detailing what happened behind the scenes at a busy restaurant, in 2000 Bourdain wrote the immensely successful memoir Kitchen Confidential. On the strength of that bestseller, Bourdain undertook a culinary trip around the world for the Food Network, resulting in the show A Cook's Tour and an accompanying book. During the trip, he consumed such edible oddities as seal eyeballs and live cobra. Bourdain now hosts a second show about travel and cuisine on the Food Network entitled Anthony Bourdain: No Reservations.

Bourdain is currently the executive chef at Brasserie Les Halles in Manhattan, where he lives. In addition to the aforementioned books, he has published two crime novels and a collection of his journalistic work called Nasty Bits.